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Eggs in puttanesca sauce | Drizzle and Dip

After seeing this recipe for eggs in puttanesca sauce Smitten Kitchen One evening I literally ran into the kitchen to make dinner. I often forget to plan my meals and am desperately trying to get them ready at 7pm.her recipe is Nigella Lawson Purgatory eggs are so delicious.

Aside from the toast, which I think should be made with good bread, all the other ingredients are pantry staples.

The combination of tomatoes, capers, olives, garlic, anchovies and parsley is one of my favorite Italian flavors. I often crave it with a longing that feels like it’s in my bones.

My summer pasta recipe includes most of these ingredients, but is made with fresh tomatoes, basil, and lemon. It’s a little rich, but it’s packed with deliciousness.Eggs, Olives, Anchovies, Capers, Garlic, Tomatoes Separated for Eggs in Puttanesca Sauce

Shakshuka is a solid breakfast dish that can be easily served for lunch or dinner. This egg dish with puttanesca sauce is the Italian version of that. I also love adding a handful of spinach leaves to the sauce. I’m pretty biased towards shoving spinach into many pasta dishes:

Easy Tomato and Spinach Ravioli Baked

Creamy pasta with artichokes, spinach and capers

Baked gnocchi with creamy tomatoes and spinach

Creamy salmon pasta with spinach and capers

I couldn’t read the small print on the can of tomatoes I used, so I grabbed the prettiest one in the pantry for the video. This was on the edge of Passata.

Canned Tomatoes for Eggs in Puttanesca Sauce

I added a few more flavor bits to the recipe than Smitten Kitchen. Being a chili wimp, I kept the chilies at 1/8 tsp so these eggs are mildly purgatory. Nigella 1/4 tsp. I only used dried chili flakes, but if you like heat, increase your amount.

Eggs for dinner are something I often turn to, but I’m a little shy when it comes to structuring meals.

Before bread, I always cleverly stash a few slices of ciabatta or sourdough in the freezer for these occasions. It’s more decadent if the slices are toasted and dried rather than brushed with butter or olive oil and fried.

This dish is ready in 20 minutes from start to finish and I am hooked.

3 poached eggs in a pot of spicy puttanesca sauce

A few tips on how to make this recipe:

Lightly crush the olives to remove the seeds. They taste much better than the already pipped olives, which I never buy.

You can use fresh oregano or dried oregano here. Both are equally lovely.

Cooking eggs with sauce on the stovetop can be tricky. I want the yolk to be runny and the white to be firm. Time will vary depending on the depth and width of the holes drilled in the sauce. If you’re worried, there’s a little hack to separate the eggs and add the egg whites first to cook longer, then add the yolks halfway through.

Alternatively, drag some of the egg whites into the sauce with your chopsticks to spread them out for quick cooking.The more area the whites spread into the sauce, the easier it will cook

I like to cook the sauce a little longer than 5 minutes, as stated in the original recipe.

While the eggs are cooking, cover the pot to let steam build up and check the eggs for doneness, about 4 to 5 minutes. You really can’t have enough.

If you want to make pasta with sauce, double up on the flavor bits, or check out our Spaghetti Puttanesca recipe.

Toast dipped in soft egg yolk cooked in puttanesca sauce

The amount of this sauce is about 2-4 eggs. If you put more than 2 eggs, please heat it a little more.

recipe serve 2


egg puttanesca sauce

Egg bread cooked in puttanesca sauce

Poached Eggs in Puttanesca Sauce is a delicious dinner ready in 20 minutes using pantry staple ingredients.

  • author: Sam Linsell
  • Preparation time: Five
  • Cooking time: 15
  • total time: 20 minutes
  • yield: 2
  • Category: egg dish
  • Method: stove
  • cooking: Italian

A few fresh oregano leaves from a 7 cm twig (about 8 leaves) or 1 teaspoon dried

¼ cup fresh italian parsley leaves

2 Garlic (thinly sliced)

8 black olives, such as kalamata, seeded

1½ tbsp drained capers

3Four anchovies

Add a splash of olive oil + a drizzle at the end.

1 pinch or more dried chili flakes (or up to 1/8 teaspoon)

1 x 410 grams (14 ounces) canned fine chopped peeled tomatoes

2Four free-range eggs

freshly grated parmesan cheese or pecorino

Roughly chop the herbs on a cutting board first, then add the garlic, olives, capers and anchovies to the pile. Pass the knife all the way through until evenly chopped. It should still be a little thick.

Heat the olive oil in a small frying pan and fry the herb mixture for 1-2 minutes until fragrant.

Add canned tomatoes and mix well. It’s a little splashy at this stage. Add hot pepper.

Cook this for about 10 minutes until the tomatoes are no longer raw.

Crack an egg into a small ramekin to make wide holes in the sauce. Gently add each egg into the hole. Cover the pan and cook until the egg whites are firm and the yolks are as firm as you like (see note above on how to separate the eggs).

Add chopped parmesan cheese or pecorino halfway through cooking time. Finally, add more along with chopped parsley (optional) and a drizzle of olive oil.

Dig into those melty egg yolks on your crunchy buttered toast.

keyword: eggs puttanesca sauce purgatory tomato capers anchovies parsley oregano easy dinner recipe

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